Mexican Quinoa Salad

By SpartyGreenMom

Ingredients

• Serves 6 or 12+ as a side dish
• 1 cup quinoa (uncooked)
• 15 oz. can black beans
• 8 oz. cherry tomatoes
• 1 orange bell pepper
• 1 1/2 cups corn (I used frozen, thawed)
• 4 green onions
• 1/2 cup fresh cilantro
• Optional: avocado for serving
• {For the dressing}
• 2 Tbsp. olive oil
• 1 tsp. cumin
• 1 garlic clove, minced
• Juice from 1 lime (more to taste)
• 1/4 tsp. salt

Details

Servings 1
Adapted from thegardengrazer.com

Preparation

Step 1

Rinse and cook quinoa according to package directions. (Feel free to use broth instead of water for more flavor.)

Meanwhile, in a small bowl, add dressing ingredients and whisk to combine. Set aside.

In a large bowl, add the cooked quinoa with all other salad ingredients.

Pour dressing over the top and toss to combine.

Serve immediately or chill first for flavors to blend.